Ingredients
Instructions
- Steam or bake the potatoes until tender to avoid excess moisture. Peel them while still warm and mash into a fine purée.
- Add olive oil to the potato purée and mix well. Season with salt and pepper.
- Gradually add the flour in stages until you have a soft, pliable dough that doesn’t stick to your hands.
- On a floured surface, roll the dough into cylinders about 3cm in diameter. Cut into 2cm pieces.
- Optional: Press each gnocchi piece gently with a fork to create ridges, which helps the sauce adhere better.
- Let the gnocchi rest on a clean kitchen towel for 15 minutes, making sure they don’t overlap.
- Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, indicating they’re done.
- Remove the gnocchi with a slotted spoon to preserve their shape.
- For the sauce, sauté the minced shallot in a bit of olive oil until translucent.
- Add the cherry tomato halves and cook briefly until slightly softened.
- Add the Gorgonzola cubes to the pan and let them melt slowly over low heat.
- Pour in the heavy cream and add a little freshly ground pepper. Stir in the grated Parmesan.
- If the sauce is too thick, add a little of the gnocchi cooking water to thin it out.
- Add the cooked gnocchi to the sauce, gently toss to coat, and serve immediately garnished with fresh oregano leaves.
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